Chrissis Fruity – Nutty Vegetable Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 teaspoons oil, (rapeseed oil)
- 2 leeks
- 2 carrot (s)
- 1 red pepper (s)
- 0.5 can ½ pineapple, cut into pieces without sugar
- 2 tablespoon sesame paste (tahini)
- 28 cashew nuts
- 100 ml pineapple juice
- 1 teaspoon vegetable stock, (without flavor enhancer)
- Chilli flakes
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Clean the leek, halve lengthways and cut into fine half rings. Then wash thoroughly in a sieve under running water.
- Wash the carrots, peel thinly, cut in half and also cut into fine half rings. Halve the peppers, clean, wash and cut into thin strips.
- Heat the oil in a pan and briefly fry the vegetables all around. Deglaze with pineapple juice, season with vegetable stock and chilli flakes and let simmer on medium heat for about 7-8 minutes with the lid closed. The vegetables should still have a bit of bite afterwards. After 5 minutes add the pineapple pieces and cook with them.
- In the meantime, cut the cashew nuts in half.
- As soon as the vegetables are cooked, add the tahini paste and dissolve while stirring. Finally stir in the cashew nuts and season to taste with salt and pepper.
- Total 12 p. / With 4 servings 3 p. Per serving
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